Easy Sheet Pan Mustard Chicken
When you’re short on time, this easy sheet pan Mustard Chicken dinner is quick to put together, and everything cooks on a single pan making clean up a snap.
Servings: 2
Equipment
- 1 Sheet pan
- 1 Large bowl
- 1 Tongs or spatula
Ingredients
- 6 chicken thighs boneless, skinless
- 10 small carrots whole, peeled
- 1 cup new potatoes cut in half
- 1/4 cup Dijon mustard
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh rosemary leaves minced
- 4 cloves garlic whole, peeled
- 4 cloves garlic minced
- lemon wedges
- salt & pepper
Instructions
- Preheat oven to 425° F.
- Prepare vegetables by peeling and chopping as desired. Add carrots, potatoes, and 4 whole cloves of garlic to sheet pan and drizzle with about 1 tablespoon of olive oil, adding salt & pepper. Mix all the vegetables so they’re all coated with the oil, and put in the oven for about 10 minutes.
- While the vegetables are in the oven, prepare the marinade by adding mustard, olive oil, minced garlic, rosemary, and salt & pepper to a large bowl. Stir together, then add in the chicken, turning to make sure every piece is well coated in the mustard marinade.
- Remove sheet pan with vegetables from the oven, and add the chicken to the pan. If there’s leftover marinade, spoon it on top of the chicken.
- Put the sheet pan with the chicken and vegetables back in the oven and cook for another 15 minutes, or until chicken is done (internal temperature reaches 165°F or more).
- Before serving, squeeze lemon wedges over the chicken and vegetables. Serves 2.
Notes
Did you make Sheet Pan Mustard Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.